1 can corn 1 cupful milk 1 level teaspoonful salt 1 teaspoonful baking-powder 1/4 teaspoonful white pepper 3 eggs 1-3/4 cupfuls flour
Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift the flour with the baking-powder and add it gradually. Lastly, fold in the well-beaten whites of the eggs. Bake in a quick oven for thirty minutes.
{Footer: The high price of b.u.t.ter has no terror for users of Swift"s Premium Oleomargarine.}
Beefsteak Pie
Use the Flank Steak (7) or Round (5)
2 pounds uncooked meat cut in inch cubes 1 cupful flour 1 tablespoonful parsley chopped fine 1/4 pound suet freed of membrane and chopped fine 1 onion chopped fine 1 cupful Swift"s beef extract or stock boiling hot 1 teaspoonful salt 1/4 teaspoonful pepper
Put meat in deep pudding-dish and sprinkle over it parsley, onion, salt and pepper.
To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet. Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish.
Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours.
Serve in same dish with a napkin folded around it.
Braised Beef
Use inch thick slice from Under Round (5)
1/2 cupful onion chopped 1/2 cupful carrot cut in dice 1/2 cupful turnip cut in dice 1/2 cupful celery cut in 1/2-inch lengths 1 stem parsley 6 peppercorns 3 cloves 1 bay-leaf 1 teaspoonful salt 4 cupfuls Swift"s beef extract
Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides.
Spread the seasonings and vegetables over the bottom of a baking-pan.
Lay the browned meat upon them; add the Swift"s beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes.
To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left in pan and pour over the vegetables.
{Footer: Use Swift"s Premium Oleomargarine on your table and for cooking.}
Brown Beef Stew with Dumplings
Use Bony End Shoulder (10) or Veiny Piece (lower 3)
2 pounds uncooked beef cut in inch cubes 2 tablespoonfuls flour 1 teaspoonful kitchen bouquet 1 small carrot cut in dice 1/4 teaspoonful pepper 1 teaspoonful salt 2 ounces of suet 2 cupfuls Swift"s Beef Extract or of stock 1 onion 1 bay-leaf
Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat.
Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings. Cover the pan, draw to the back of the coal range, or reduce the flame of the gas so that the stew will not boil, and let it simmer for one and one-half hours.
Ten minutes before serving make the
Dumplings
2 cupfuls flour 1 rounding teaspoonful baking-powder 1/2 level teaspoonful salt 2/3 cupful milk
Sift flour, baking-powder, and salt together. Add the milk. Take to fire and drop the mixture by spoonfuls all over the stew. Cover and cook slowly for ten minutes without once removing the cover.
To serve, lift the dumplings carefully and lay around the edge of the platter; place stew in the center, and over it pour the sauce.
{Footer: Wherever b.u.t.ter is specified in a recipe use a slightly smaller quant.i.ty of Swift"s Premium Oleomargarine, it costs less and is just as good.}
Timetable for Baking
Beans (if prepared by soaking and boiling), 3 to 4 hrs.
Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
Biscuit raised, 12 to 20 min.
Biscuits, baking-powder, 12 to 15 min.
Bread, white loaf, 45 to 60 min.
Bread, graham loaf, 35 to 45 min.
Cake, layer, 15 to 25 min.
Cake, loaf, 40 to 60 min.
Cake, sponge, 45 to 60 min.
Chicken, 3 to 4 pounds, 1-1/2 to 2 hrs.
Cookies, 6 to 10 min.
Custard (baked in cups), 20 to 25 min.
Duck, domestic, 1 to 1-1/2 hrs.
Duck, wild, 20 to 30 min.
Fish, thick, 3 to 4 pounds, 45 to 60 min.
Fish, small, 20 to 30 min.
Gingerbread, 25 to 35 min.
Lamb leg, well done, 1-1/2 to 2 hrs.
Mutton, 1-1/2 to 2 hrs.
Pork, well done, 4 pounds, 2 hrs.
Potatoes, 35 to 50 min.
Puddings, rice, bread, 45 to 60 min.
Veal leg, well done, per pound, 20 min.
Timetable for Boiling
Asparagus, 20 to 30 min.
Beans, sh.e.l.l, 1 to 1-1/2 hrs.
Beans, string, 45 to 60 min.
Beets, young, 45 to 60 min.
Beets, old, 3 to 4 hrs.
Brown bread, steamed, 3 hrs.
Cabbage, 35 to 60 min.